Foodie

Saturday, August 14, 2010

A Maize-ing Soup

Maize  was or is the term used  for Corn in the United Kingdom and Ireland and since Malaysia was colonised by the British, maize it was to me for the longest ever, until there came Sweet Corn in the Malaysian markets.  I did not realised that Maize and Corn are the same becauce the difference in taste and texture were totally different,  the maize was woody, starchy and it took a lot of mouth grinding to finish a cob, while the sweet corn needed no introduction espeicially when we are here in sweet corn Heaven.   In Chinese Medicine, corn and celery are used as a stomach tonic, carrot and tomato promote  digestion, lastly the humble potato heals inflammations and is used as an energy tonic.  With these goodness in a soup, what can go wrong? 







Ingredients:

2 ears of fresh corn - cut into 1 1/2 inch slices
3 large tomatoes - quartered
2 stalk celery - cut into 1 inch lengths
2 carrots - peeled and cut into 1 inch lengths
2 potatoes - peeled and cut into halfs
2 lbs pork spareribs/neck bones
Salt to taste









Method:

In the pressure cooker, put the pork bones in and enough water to cover the bones.  Bring to high boil and let boil until most of the scum is floating on top of the water.  Turn off heat and pour the contents through a colander.  Wash the bones thoroughly with cold tap water until all scums are removed. Wash the pressure cooker well, removing scum and fat that are stuck to the pot.

Put bones back into the clean pressure cooker and add in the corn, tomatoes and wai san with enough water the cover ingredients.  Make sure that the water level is not more than 2/3 full - pressure needs to be built with space.  Pressurized for 30 minutes and turn off heat, allowing the soup to continue to cook in the pressure.  Remove lid only when the pressure is totally off and add salt to taste.   If you are in a hurry for dinner, put pressure cooker under the tap and run the cold water over the lid of the pressure cooker,  this should bring the pressure down fast and you can soup on the table as soon as salt is added to taste.

Serves

5 comments:

WizzyTheStick said...

I love corn soup but prefer the starchy (not sweet) corn in recipes like this. Corn soup is almost a heritage dish in my country

MaryMoh said...

I just love this soup. I have been eating sweet corn for the past few days...in fried rice and in soup. I prefer home cooked ones like this which is not too thick.

MONONOKE KITCHEN said...

A beautiful, tasty soup!
Lovely!

Mary said...

Lily, this is a lovely soup. It really is perfect for this time of year. I hope you are having a great day. Blessings...Mary

lucylang said...

this is such a great soup in the winter, I like the even more with yams!

Related Posts Plugin for WordPress, Blogger...